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Creamy Coconut Cake
This cake is best prepared a day or two ahead so all the liquid gets
absorbed)
1 box (18.25 oz) yellow cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz) cream of coconut
1 tub (8 oz) frozen whipped topping, thawed
2-1/2 to 3 cups flaked, sweetened coconut
Heat oven to 350�F. Grease a 13 x 9 x 2 baking pan.
Prepare cake mix as package directs. Pour batter into pan; bake as
box directs. Remove from oven and, using a fork or skewer, poke
holes in entire cake.
Mix condensed milk and cream of coconut; slowly pour over warm cake.
Cool cake completely.
Frost with topping; sprinkle with coconut. Cover and refrigerate
until serving. Cut into squares.
Serves 20
Per Serving: 365 cal, 5 g pro, 46 g car, 1 g fiber, 19 g fat (12 g
saturated fat), 41 mg chol, 246 mg sod.
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